Traditional dish, reinvented, seasonal and delicious
- Serves 4-5 people
- 400g chestnuts
- 2 sour apples, cut into large chunks
- 100g celery, cut into large chunks (remove the green and store)
- 1 medium onion, chunked
- Lemon zest and juice from half a lemon
- Some fresh sage, chopped (also works well if dried sage is used)
- 1 litre chicken or beef stock (either homemade or purchased)
- 50g butter
- ½ a carton of Crème fraiche
- ½ a carton of cream
- Salt, pepper and ground nutmeg
- Fry the onions, celery and apple in some butter for 2-1 minutes until soft, then add the MARONEN. Add salt, pepper and some ground nutmeg, lemon juice, lemon zest and some sage.
- Allow to cook on low heat for a further 20-25 minutes, until the chestnuts are soft. Mash the ingredients with a potato masher and then filter through a sieve. Add the cream and crème fraiche and cook for a further 3-4 minutes and taste.
- Mix in the cold butter.
- The fried celery leaves:
- Wash and chop the celery leaves and pat dry. Add salt, pepper and cover lightly with flour. Fry in butter.
- Serving suggestion:
- Pre-heat the soup bowls. Place a portion of the chestnut-apple soup in the soup bowls. Place a small spoon full of cream in the centre of the soup and serve with the celery leaves.